German Potato Salad

Spring is just around the corner and it is my favorite time of year.  With the trees blooming and flowers appearing, I love spending time outside.  I really enjoy spending time in my backyard listening to music and enjoying a nice glass of wine with my hubby.  We love cooking outside too when the weather gets a little warmer.

Potato salad is always a great addition to a picnic or barbecue dinner.  I like the tang you get from adding vinegar to this potato salad, but it’s the bacon that really makes this potato salad amazing!  I hope you try it and let me know what you think.


German Potato Salad
5 pounds red potatoes, cubed
2 T Salt (for boiling liquid)
2 T red wine vinegar (for boiling liquid)
6 hardboiled eggs, peeled and chopped
½ C chopped flat leaf parsley
½ C chopped green onions
4-6 pieces of cooked bacon, crumbled

3 T whole grain mustard
3 T red wine vinegar
4-5 T EVOO
½ t salt

In a large pot, place potatoes and cover with water. Add 2 T salt and 2 T of red wine vinegar to the water.
Turn heat to high. Bring to a boil, then lower to medium heat. Cook for 15-20 minutes until the potatoes are becoming tender, but still slightly firm. Drain and place in large bowl.

In small bowl, add all ingredients for dressing and stir to combine.

Pour dressing over potatoes and stir. Let sit for about 15-20 minutes until the potatoes have cooled slightly.
Add eggs, parsley, half of the bacon, and green onions. Stir to combine. Add extra olive oil and salt and pepper if needed.
Top with remaining bacon

Whole30, Paleo, Gluten Free, Dairy Free, Soy Free

Spinach and Citrus Salad

We are in peak citrus season and this salad is a must try.  This salad is so colorful and full of bright refreshing flavors.  The cinnamon vinaigrette adds an extra pop to this already beautiful salad. It was one of the recipes I made in my Whole30 cooking class last night and everyone loved it.

Spinach and Citrus Salad
Recipe by Kimberly Smith

1 5-ounce bag of spinach
1 5-ounce bag of arugula
1 cara cara orange
1 naval orange
1 blood orange
1 can hearts of palm, drained and sliced into rounds
½ C shelled pistachios
¼ C dried cranberries(juice sweetened) or pomegranate arils
2 T fresh mint, sliced

½ C olive oil
3 T white balsamic vinegar
½ orange, juiced
½ t cinnamon
¼ t ground coriander

On a cutting board, cut ends off of each orange. Turn orange so it is laying on cut end and cut away the rest of the rind. Then slice each orange into rounds.

Make dressing by placing all ingredients in small bowl and whisk until combined.

In large bowl or platter, place spinach and arugula.
Add sliced oranges and hearts of palm.
Sprinkle with pistachios, cranberries or pomegranate arils and mint.
Drizzle dressing over salad and serve.

Whole30, Paleo, Vegetarian, Vegan, Gluten Free, Dairy Free

citrus salad

Mango Slaw

I just love this colorful salad. It’s so bright and enticing, isn’t it? The crunch of the cabbage along with the sweet mango and hint of spice really makes this salad something special. It is so refreshing and easy to throw together and it will be a great side dish for your next barbeque. Summer is coming to an end, but this salad is great all year long.

Mango coleslaw
1 large mango, peeled and sliced
1/2 red cabbage, shredded
¼ C chopped chives
½ C cilantro, chopped
1 orange, zested and juiced
½ t salt
1 t red pepper flakes

This is so easy to make.
I put all of the ingredients in large bowl and mix it up.
Add some extra chopped cilantro and chives for garnish.

Whole30, Paleo, Coleslaw, Salad, Gluten Free, Dairy Free, Nut Free

Pumpkin Soup

It’s not quite sweater weather here, but I’m jumping right into fall with another pumpkin recipe.  Originally, I was thinking I was going to make this a Curry Pumpkin Soup, but I went with a traditional approach instead. This was made with smaller sized pumpkins for baking and they roasted up so nice.  The skins were so thin it may have been easier to peel the pumpkins before roasting, but I didn’t do that this time.  I roasted each half with a generous spoonful of Tin Star ghee and a good sprinkle of pink himalayan salt.

Roasted Pumpkin Soup
Recipe by Kimberly Smith

4 ½ pounds of pumpkin, I used 2 small pumpkins
4 T ghee
3 shallots, peeled and sliced
2 T browned butter ghee
2 C coconut milk
1 t salt
½ t white pepper
¼ t dried sage
¼ t ground nutmeg
Pepitas for garnish

• Preheat the oven to 375 degrees
• Cut pumpkins in half and remove seeds.
• Add 1 T of ghee to each half and sprinkle with salt.
• Place pumpkins on baking sheet and place in oven. Roast for 55-65 minutes or until pumpkin start to brown and is fork tender.
• Remove from oven and let cool for about 20 minutes.
• While pumpkin is cooling, sauté shallots in 2 T brown butter ghee in medium sized skillet over low heat. Let shallots cook until they are soft and start to caramelize.
• Once pumpkin is cool to the touch, the pumpkin skin should peel off. You can also use a spoon to scoop the pumpkin out of the skin.
• Place pumpkin, shallots, coconut milk, salt, white pepper, sage, and nutmeg in blender. Puree until smooth. If you have a Vitamix, blend on high for 5-6 minutes until hot.
• If you do not have a Vitamix, place soup in saucepan and cook over medium heat until warm.
• Serve with a drizzle of coconut milk, pinch of nutmeg and pepitas.

Whole30, Paleo, Keto, Gluten Free, Dairy Free, Vegetarian